Kalbi Jjim (Korean Braised Short Ribs)

1. Prep

Combine soy sauce, brown sugar, mirin, apple juice, peeled and cored Asian pear, rice wine vinegar, sesame oil, garlic, onion, ginger, gochujang, sesame seeds, and black pepper in a blender. Pulse until ingredients are coarsely chopped and mixed well. In a large bowl, place the beef short ribs and pour the marinade over them, ensuring the ribs are well-coated. Cover and refrigerate overnight. On the day you're going to cook, preheat the oven to 325F. Cut the carrots, scallions and potatoes and set them aside. Store the potatoes in water.

2. Sear Meat

The next day, remove the short ribs from the marinade, reserving the liquid. Pat the ribs dry with paper towels. Heat avocado oil in a heavy pot over medium-high heat. Add the short ribs and sear until browned on all sides, about 3-4 minutes per side. Remove the short ribs and set aside. Be careful not to burn them at this stage, given the sugar in the marinade.

3. Add Cooking Liquid

Strain the reserved marinade to remove solid pieces and add half of the liquid to the pot, scraping any fond off of the bottom of the pot. Add the short ribs back to the pot and then add enough stock, with a large pinch of salt, to cover the ribs by about 2/3. Bring to a simmer. Depending on the pot you use, and the size of the ribs, you might not use the exact amount of stock here.

4. Braise

Place a lid on the pot and place in the oven to braise for about 2 hours. Once the braise is cooked but not quite fork tender, remove the lid, add the vegetables, and place the pot back in the oven, uncovered to braise for another hour or so.

5. Finishing Ingredients

Once the meat is tender, and the vegetables are fully cooked, remove the pot from the oven. If desired, let it rest in the liquid for an hour or two, or refrigerate overnight to allow flavors to meld. Reheat the Kalbi Jjim gently on the stove. Add a splash of rice wine vinegar to balance the flavors right before serving. Garnish with sliced scallion greens and a sprinkle of sesame seeds for a final touch of flavor and texture.